While wandering through my 1950 edition of “The Gourmet Cookbook” in search of an old-school brandy sauce for my steamed holiday puddings, I stumbled on two different recipes for sherry sauce. My mother was particularly fond of a good Amontillado, and she passed that on to me. I’ve combined the two recipes, taking the best of each. The “secret ingredient” in this – jam – makes good use of any odd bits you have lingering in that near-empty jar in your fridge. This pantry-friendly sauce goes well over roast pears (I’ll be posting a recipe for that, soon) and slices of pound cake, toasted or not. We've been known to drizzle it over hot sticky buns on holiday mornings, for a rather grownup treat, and spooning it over biscuits, topping with strawberries. When I tasted the first batch that I made, I could not help asking myself, “Why don’t we cook this way more often?” Put this one in your “lost treasures” file. Enjoy!! ;o)

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